Ingredients

• 1 3/4 to 2 pounds flank steak

• 1/3 cup olive oil

• 2 tablespoons tamari (or soy sauce)

• 4 cloves garlic, minced

• 1/4 cup balsamic vinegar

• 2 tablespoons brown sugar

• 1 teaspoon black pepper

Instructions 

1. Place marinade in a plastic ziploc bag and squeeze ingredients together to help combine and brown sugar should dissolve. Place steak in bag, seal, and massage to get marinade into the meat. Let sit overnight in refrigerator. ⠀

2. When ready to cook, preheat one side of the grill to medium high for direct heat grilling, allowing it to preheat for 15-20 minutes. Remove steak from refrigerator and use tongs to place on the grill. Grill for 4 minutes on the first side, leaving it undisturbed.

3. Then flip steak and cook for another 4 minutes, and then check internal temperature of steak. If you prefer a medium rare steak, cook until internal temp reach 130 degrees F. For medium, cook until internal temp reaches 135 degrees F. Remove steak from grill, cover with foil, and let rest for 15 minutes.

4. Slice thinly AGAINST the grain, and enjoy.⠀